| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled ginger
- 1 sweet potato, peeled and cut into 1-inch chunks
- 1 apple, cut into 1-inch chunks
- 3/4 teaspoon cayenne pepper
- 3 cups chicken broth
- 6 cups chopped kale
- 1 large tomato, chopped
- 1/2 cup almond butter
- 1/2 cup fresh cilantro
Instructions
- Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
- Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 770 |
| Total Fat | 38 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 75 g |
| Cholesterol | 204 mg |
| Sodium | 1566 mg |
Reviews
Wow! I made this tonight. Fantastic flavor! Used 1/2 tsp cayenne and used 10 oz bag of spinach instead of kale. I will do this again! Let it cool just a bit and the flavors become bolder.
Amazing layered flavors. Indescribably delicious. Used 2 lbs chicken thighs, only 4 cups kale, 2 tablespoons ginger. Excellent, will make again. Might use more cayenne next time.
I’ve made this recipe 5 times in the past 3 months. I love this stuff 🙂 The only time it didn’t turn out good is when i used the wrong apple and the stew didn’t taste apple’y enough. Sweet red or green make the best stew.
A very tasty soup! The flavors worked really well together, and I think it’d make for a wonderful winter evening dinner. Our only concern was the amount of kale – it was too much for us – so next time, I would just add however much we like. Definitely would make again!
Totally delicious! I made it with chicken thighs because we prefer dark meat, and that was great…I also doubled the apple/sweet potato to get more veggies in. Next time, to save time, I might just do all veggies. But the flavor was delicious, boyfriend couldn’t get enough. Definitely recommend!
I had to try this recipe because I was intrigued by the combination of the ingredients. Kale, tomato and almond butter? Really?
All I can say is WOW. This recipe is awesome. Moreover, it’s super easy. By eyeballing my measurements, I probably ended up using more almond butter and ginger than the recipe calls for, and maybe a little less kale. I also ended up serving it over rice. Freaking delicious. I’ve already shared the recipe with my mom and sister. Oh, and maybe I ended up using extra large veggies or something, but this makes WAY more than 4 servings. Which is a good thing, cuz my husband and I want to eat it for the next several days.
Strong work on this one, Food Network. Strong. Work.
All I can say is WOW. This recipe is awesome. Moreover, it’s super easy. By eyeballing my measurements, I probably ended up using more almond butter and ginger than the recipe calls for, and maybe a little less kale. I also ended up serving it over rice. Freaking delicious. I’ve already shared the recipe with my mom and sister. Oh, and maybe I ended up using extra large veggies or something, but this makes WAY more than 4 servings. Which is a good thing, cuz my husband and I want to eat it for the next several days.
Strong work on this one, Food Network. Strong. Work.
This recipe is simply fantastic. I cant say I would have thought to put almond butter into a soup but it gives it such a unique flavor – my husband and I loved it! Would also be great with pork.
This stew was soooo delicious! It was the perfect blend of sweet, spicy, nutty, and awesome! I used a teaspoon of dried ginger since I had everything else on hand and didn’t want to waste a trip to the store. I also cut the cayenne in half and put the shaker on the table so that my family could add as much or as little as they wanted. This recipe is a keeper! Thanks!